Step 3: Add chopped tomatoes and the onion you fried earlier (and potatoes if you so choose, cut into 6 pieces). Cook on high heat for 5 – 8 minutes while stirring occasionally. Lower the heat to low and add dry plums and green chilies. Cook for 10 – 12 minutes and then add kasuri methi powder, mint, and cilantro. Mix well and then turn off the heat.

TIP! Make sure most of the water is dried up and the oil has separated. Always remember to taste your food!

Step 5: Boil 10 cups of water (salt your water 2 tbsp) while your rice is soaking. Add cinnamon powder, bay leaves, jaiphal and javetri powder and vinegar. Boil rice for 2 minutes and then add rose water. Cook rice until al dente (check a grain of rice and once it is half way cooked). Drain rice.

Step 6: Preheat oven to 350° F. In an aluminium tray or casserole dish start to layer your biryani! First add a layer of rice then add a layer of the chicken masala and then another layer of rice. Garnish with slices of lime, cumin, and garam masala (or allspice). Top off with a few drops of saffron essence and egg yellow food color. (Sprinkle a little bit of oil on top – optional)

Step 7: Cover with aluminum foil and bake for 25 – 30 minutes. Take out of the oven and indulge.